Description
A step-by-step guide to properly freezing fresh sweet corn, whether on the cob, whole kernel, or cream-style. Perfect for preserving summer sweetness all year long.
Ingredients
- Fresh sweet corn (in the milk stage)
- Large pot of boiling water
- Bowl of ice water
- Knife or corn stripper
- Cutting board
- Freezer-safe bags or containers
- Labels and marker
- Tongs or slotted spoon
Instructions
- Prepare the Corn: Husk the corn, remove silks, rinse thoroughly, and trim off bad spots.
- Blanch the Corn:
- For corn on the cob: Boil water. Blanch:
• Small cobs (≤ 1¼ in): 7 min
• Medium cobs (1¼–1½ in): 9 min
• Large cobs (> 1½ in): 11 min
Transfer immediately to ice water for same time. Drain well. - For whole kernel corn: Boil for 4 min. Cool in ice water. Cut kernels from cob about ⅔ depth.
- For cream-style corn: Blanch for 4 min. Cool and drain. Cut tips of kernels and scrape cob to extract juice. Alternatively, skip blanching, cut/scrape raw, heat in a double boiler for 10 min until thickened, then cool.
- For corn on the cob: Boil water. Blanch:
- Package for Freezing: Place corn into freezer bags or containers, leaving ½ inch headspace. Remove air, seal, label, and lay flat in freezer.
Notes
Always use corn in the milk stage for best texture and sweetness. Label bags with date and type. Use within 8–12 months for optimal quality.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Preservation
- Method: Blanching & Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 cup prepared corn
- Calories: 130
- Sugar: 6g
- Sodium: 0mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: freezing corn, preserved corn, sweet corn prep, corn for winter, blanching corn